The great thing about a Sourdough Galette With Strawberries is how rustic and relaxed it is - no faffy edges, no pie dish, just a flaky galette crust wrapped around juicy fruit. This free-form pie starts with our sourdough pie crust recipe, giving it extra flavour and the perfect crisp bite. It's simple, summery baking at its best.
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Ingredient Notes
Here's everything you will need to make this Strawberry Sourdough Galette:
- unsalted butter: frozen for about 1 hour before making the pastry.
- plain flour: also known as all-purpose flour.
- a pinch of salt.
- caster sugar: or granulated sugar.
- sourdough discard: 100% hydration, and fridge cold for best results.
- cold water.
- fresh strawberries: sliced, halved or quartered, depending on their size. Got frozen strawberries? Make our Sourdough Strawberry Cobbler instead!
- lemon juice: may be skipped if your strawberries are tart.
- cornflour: a.k.a. cornstarch.
- egg: for egg wash.
- demerara sugar: or other types of coarse sugar, like turbinado sugar.
Find ingredient quantities, detailed instructions and nutritional values in the recipe card at the bottom of the post.
Step-By-Step Method
Step 1: Sourdough Pastry
1. Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
2. In a large mixing bowl, place the flour, salt and sugar, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
Alternatively, you may use a food processor. Simply place your dry ingredients and cubes of frozen butter into the food processor and pulse. Another way to cut the butter in the flour is by using a pastry blender (pastry cutter).
3. In a separate bowl, whisk together the sourdough starter discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
4. Add the sourdough mixture to the flour and, using a blunt knife or a fork, work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
5. Flatten the galette dough, wrap it tightly in cling film (plastic wrap) and chill for 4 hours (or overnight).
Step 2: Strawberry Filling
1. In a large bowl, gently mix the washed, dried and sliced strawberries, sugar, lemon juice, and cornflour.
2. Set it aside for about 10-15 minutes, while you roll out the pastry.
Step 3: Assemble
1. Preheat the oven to 190°C (375°F).
2. In a small bowl, lightly beat an egg for egg wash.
3. On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough circle, measuring about 35cm in diameter (about 3mm thick). We recommend using a stainless steel or marble rolling pin. Don't worry about it being a perfect circle or having rough edges; it's part of the galette's rustic charm! See tips below for avoiding a soggy bottom!
4. Spread the strawberry mixture in the centre of the pastry, leaving about 5cm (2in) edge.
5. Fold the sides of the sourdough pastry over the filling and, using a pastry brush, apply a beaten egg on the edges of the dough. Sprinkle demerara or turbinado sugar all over the pastry edge.
6. Slide the parchment paper with the galette onto a baking sheet, and bake for 40-45 minutes. The pastry should be golden brown and the filling bubbling.
7. Leave the galette to cool down and firm up for 10 minutes before serving.
Recipe Tips for Best Results
- Use cold butter, water, and discard - everything needs to be fridge-cold for a flaky sourdough crust. Warm ingredients = greasy mess.
- Chill the pastry for at least 4 hours (or overnight). A cold dough hitting a hot oven is key for that crisp, flaky crust.
- Don't overwork the pastry or you'll end up with a tough crust. Mix just until it comes together - no kneading marathons here.
- Use discard that's not too old. Older discard (5-7 days) will make your pastry too sour.
- Keep the shaped galette cold before baking. If it's softened while assembling, pop it in the fridge for 10-15 minutes before it goes in the oven.
TOP TIP: Use smaller strawberries! Small strawberries are often tastier than large ones. Because they are smaller, they contain a lower water content, resulting in a much higher concentration of sugars, natural acids and aromatic compounds. Plus, they release less water onto the pastry!
- Avoid a soggy bottom:
- Add cornflour to the fruit filling to help soak up juice.
- For extra insurance (especially with fresh peaches, blueberry filling or stone fruit), brush the base with a little egg white.
- Then sprinkle over some crushed plain dry biscuits, crackers, or breadcrumbs before piling in the fruit.
- Use egg yolk + a splash of milk for a rich golden egg wash. Save the egg white for sealing the base, if needed.
- This is a rustic pie, so don't stress about perfect folds. The charm is in the imperfect edges.
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Serving Suggestions
Serve your warm strawberry galette with sourdough pastry straight from the oven (or at room temperature if you can wait that long). Add a scoop of ice cream - vanilla is classic, but honeycomb or pistachio work brilliantly too.
Prefer something less sweet? A drizzle of cold heavy cream over a warm slice is simple but elite.
Want to go French? Try a dollop of crème fraîche or Greek yoghurt on the side.
More Summer Sourdough Recipes
Craving more sunshine bakes? Try another summery sourdough recipe from our FREE Summer Sourdough Email Series - perfect for making the most of ripe fruit and lazy afternoons.
Sweet Sourdough Galette With Fresh Strawberries
Equipment
- Box grater
Ingredients
Sourdough Pastry:
- 160 g unsalted butter frozen
- 250 g plain flour all-purpose flour
- ½ teaspoon salt
- 1 tablespoon caster/ granulated sugar
- 100 g sourdough discard 100% hydration fridge cold
- 3-5 tablespoon cold water
Filling:
- 450 g fresh strawberries sliced
- 1-2 tablespoon granulated sugar or caster sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoon cornstarch
Egg Wash:
- 1 egg
- 1 tablespoon demerara or turbinado sugar
Instructions
Sourdough Pastry:
- Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
- In a large mixing bowl, place the flour, salt and sugar, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
- Alternatively: you may use a food processor. Simply place your dry ingredients and cubes of frozen butter into the food processor and pulse. Another way to cut the butter in the flour is by using a pastry blender (pastry cutter).
- In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
- Add the sourdough mixture to the flour and, using a blunt knife or a fork work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
- Flatten the pastry, wrap it tightly in cling film (plastic wrap) and chill for 4 hours (or overnight).
Strawberry Filling:
- In a large bowl, gently mix the strawberries, sugar, lemon juice, and cornflour. Set it aside for about 10-15 minutes, while you roll out the pastry.
Assemble:
- Preheat the oven to 190°C (375°F).
- On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough circle, measuring about 35cm in diameter (about 3mm thick).
- See notes below regarding preventing soggy pastry!Spread the strawberry filling in the centre of the pastry, leaving about 5cm (2in) edge.
- Fold the sides of the sourdough pastry over the filling and brush with a beaten egg. Sprinkle demerara or turbinado sugar all over the pastry edge.
- Slide the parchment paper with the galette onto a baking sheet, and bake for 40-45 minutes.
- Leave the galette to cool down and firm up for 10 minutes before serving.
Notes
- Add cornflour to the fruit filling to help soak up juice.
- For extra insurance, brush the base with a little egg white.
- Then sprinkle over some crushed plain dry biscuits, crackers, or breadcrumbs before piling in the fruit.
Nutrition
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